12 TOP BROWNIE RECIPES

Brownie Remix: 12 New Twists on the Classic Recipe

You know better than anyone the inspirational power of sweets (remember the sudden shot of homework motivation Mom’s homemade brownies gave you?). Try something new with these 12 inspiring brownies and bars: They’re perfect for dessert, or anytime!

Can't get enough of these sweet ideas? Check out these easy gourmet brownies or a few of Martha Stewart's favorite cupcake recipes.

 

 

 

1.Praline-Iced Brownies

From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute

These fudgy rich brownies are delicious at room temperature, refrigerated, or even frozen — our favorite way! You can make and ice the brownies up to two weeks in advance, and keep them frozen.

Nutritional Information
(per serving)

Calories	200
Total Fat	6.0g
Saturated Fat	1.0g
Cholesterol	20.0mg
Sodium	75mg
Total Carbohydrate	16g
Dietary Fiber	--
Sugars	--
Protein	1.0g
Calcium	--

Brian Hagiwara

Yields: 64 brownies
Total Time: 55 min

Cook Time: 20 min

Oven Temp: 350

Ingredients

U.S.

Metric

Conversion chart

Brownies

• 1 cup(s) (2 sticks) margarine or butter
• 4  (1-ounce) squares unsweetened chocolate
• 4  (1-ounce) squares semisweet chocolate
• 2 1/4 cup(s) sugar
• 6 large eggs
• 2 teaspoon(s) vanilla extract
• 1/2 teaspoon(s) salt
• 1 1/4 cup(s) all-purpose flour
• 1/2 cup(s) pecans, toasted and coarsely chopped

Praline Topping

• 5 tablespoon(s) margarine or butter
• 1/3 cup(s) packed light brown sugar
• 3 tablespoon(s) bourbon, or, in place of bourbon, substitute 1 tablespoon vanilla extract and 2 tablespoons water, per recipe
• 2 cup(s) confectioners' sugar

---

Directions

1. Make the Brownies: Preheat oven to 350 degrees F. Line 13- by 9-inch metal baking pan with foil; grease foil.
2. In heavy 3-quart saucepan over low heat, melt margarine or butter and chocolates, stirring frequently. Remove saucepan from heat. With wire whisk, beat in sugar, then eggs, until well blended. Stir in vanilla, salt, then flour just until blended. Spread batter evenly in pan.
3. Bake 35 minutes (toothpick inserted in brownies will not come out clean). Cool brownies in pan on wire rack. If not using brownies within 1 day, cover cooled brownies with foil and refrigerate or freeze for longer storage.
4. Prepare Praline Topping: In 2-quart saucepan over medium-low heat, heat margarine or butter and brown sugar, until mixture melts and bubbles, about 5 minutes. Remove saucepan from heat. With wire whisk, beat in bourbon (or substitute), then confectioners' sugar, until mixture is smooth.
5. With metal spatula, spread topping over room-temperature brownies; sprinkle with pecans. Cut brownies lengthwise into 8 strips, then cut each strip crosswise into 8 pieces. 

From Martha Stewart Living Omnimedia This moist, chocolaty brownie topped with caramel and nuts brings together the classic components of turtle candies. 2.TURTLE BROWNIES Nutritional Information (per serving) Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- Courtesy of Martha Stewart Yields: 16 Oven Temp: 325 Ingredients U.S. Metric Conversion chart Brownies: 1/4 cup(s) (1/2 stick) unsalted butter, plus more for pan 3 ounce(s) good-quality unsweetened chocolate, coarsely chopped 1/2 cup(s) all-purpose flour 1/4 teaspoon(s) baking powder 1/2 teaspoon(s) coarse salt 1 cup(s) sugar 2 large eggs 1/4 cup(s) whole milk 1 teaspoon(s) pure vanilla extract Topping: 1 cup(s) sugar 1/3 cup(s) heavy cream 1 teaspoon(s) pure vanilla extract 1/2 teaspoon(s) coarse salt 1 cup(s) coarsely chopped toasted pecans Directions Preheat oven to 325 degrees F. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside. Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in another medium bowl; set aside. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined. Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack. Make topping: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes. Remove from heat, and immediately add cream,vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute. Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Brownies can be refrigerated in an airtight container up to 2 days. More from Martha Stewart Living Omnimedia 3.Brownie Baked Alaska From Good Housekeeping triple-tested at the Good Housekeeping Research Institute You'll love our new take on this classic: Vanilla ice cream with cherries and chocolate is layered between fudgy brownies and topped with dark cocoa meringue. You can prepare the recipe ahead through step 5, then freeze the loaf for up to 2 weeks. About 30 minutes before serving, continue with step 6. Nutritional Information (per serving) Calories 385 Total Fat 21g Saturated Fat 11g Cholesterol 82mg Sodium 205mg Total Carbohydrate 28g Dietary Fiber 2g Sugars -- Protein 8g Calcium -- Mark Thomas Serves: 12 Edit Total Time: 1 hr Cook Time: 25 min Ingredients U.S. Metric Conversion chart Brownie Layers 6 tablespoon(s) margarine or butter 2 ounce(s) unsweetened chocolate 2 ounce(s) semisweet chocolate 3/4 cup(s) granulated sugar 1/2 teaspoon(s) vanilla extract 1/4 teaspoon(s) salt 2 large eggs 1/2 cup(s) all-purpose flour 2 pint(s) vanilla ice cream with cherries and fudge flakes, softened Cocoa Meringue 1/4 cup(s) confectioners' sugar 1/4 cup(s) unsweetened cocoa 2 tablespoon(s) powdered egg whites (such as JustWhites) 2 teaspoon(s) powdered egg whites (such as JustWhites) 1 pinch(s) salt 1/4 cup(s) granulated sugar Directions Prepare brownie layers: Preheat oven to 350 degrees F. Grease 8-inch by 8-inch metal baking pan. Line pan with foil; grease foil and dust with flour. In heavy 2-quart saucepan, melt margarine or butter with chocolates over low heat, stirring frequently. Remove saucepan from heat. With spoon, stir in sugar, vanilla, and salt, then eggs until well mixed. Stir in flour just until blended. Spread batter evenly in pan. Bake brownie 25 minutes (toothpick inserted in center will not come out clean). Cool completely in pan on wire rack. When cool, invert onto cutting board; peel off foil and discard. Cut brownie in half; set aside. Line 8 1/2-inch by 4 1/2-inch by 2 1/2-inch metal loaf pan with plastic wrap. Press 1 brownie layer into bottom of pan. Spoon ice cream over brownie; spread into a smooth, even layer. Top with remaining brownie. Cover pan with plastic wrap and freeze until firm, at least 4 hours. About 30 minutes before serving, preheat oven to 475 degrees F. Prepare Cocoa Meringue: Onto waxed paper, sift confectioners' sugar with cocoa; set aside. In large bowl, gently whisk powdered egg whites with 1/2 cup warm water until blended and egg whites dissolve. Add salt to egg whites and, with mixer at medium speed, beat egg whites until frothy. Increase speed to high; gradually add granulated sugar and beat until stiff peaks form. Fold cocoa mixture into egg whites, one-third at a time, until evenly blended. Remove plastic wrap from top of loaf and discard. Invert loaf onto oven-safe platter and discard remaining plastic wrap. Spread cocoa meringue over top and sides of loaf, swirling with spatula to form peaks and making sure meringue extends onto dish, completely sealing in ice cream and brownie. Bake 3 to 4 minutes, until meringue peaks are lightly browned. Serve immediately. Tips & Techniques You can also use refrigerated pasteurized egg whites (that don't need to be reconstituted). More from Good Housekeeping 4.Healthy Makeover Brownies From Good Housekeeping triple-tested at the Good Housekeeping Research Institute The rich texture and chocolatey goodness of these bake sale favorites speak of decadence, but compare each square's 95 calories, 3 grams of fat, and zero cholesterol to a regular brownie's doubly high calories, nearly quadrupled fat, and 60 milligrams of cholesterol, and you'll feel virtuous (and satisfied). Our cheats? Swapping nonfat cocoa for chocolate, and cholesterol-free spread for not-so-heart-healthy butter. Nutritional Information (per serving) Calories 95 Total Fat 3g Saturated Fat 1g Cholesterol 0 Sodium 75mg Total Carbohydrate 17g Dietary Fiber 1g Sugars -- Protein 2g Calcium -- Yields: 16 brownies Total Time: 35 min Prep Time: 15 min Oven Temp: 350 Ingredients U.S. Metric Conversion chart 1 teaspoon(s) instant coffee powder or granules 2 teaspoon(s) vanilla extract 1/2 cup(s) all-purpose flour 1/2 cup(s) unsweetened cocoa 1/4 teaspoon(s) baking powder 1/4 teaspoon(s) salt 1 cup(s) sugar 1/4 cup(s) trans-fat free vegetable oil spread (60% to 70% oil) 3 large egg whites Directions Preheat oven to 350 degrees F. Grease 8" by 8" metal baking pan. In cup, dissolve coffee in vanilla extract. On waxed paper, combine flour, cocoa, baking powder, and salt. In medium bowl, whisk sugar, vegetable oil spread, egg whites, and coffee mixture until well mixed; then blend in flour mixture. Spread in prepared pan. Bake 22 to 24 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean. Cool in pan on wire rack, about 2 hours. When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares. If brownies are difficult to cut, dip knife in hot water; wipe dry, and cut. Repeat dipping and drying as necessary. More from Good Housekeeping 5.Midnight Fudge Brownies From Good Housekeeping triple-tested at the Good Housekeeping Research Institute Delicious, moist, and low-fat -- a slim 100 calories and 2 grams of fat each, compared to a regular fudge brownie with 190 calories and 11 fat grams (3 grams saturated). Serve with ice-cold skim milk for a luscious treat. Nutritional Information (per serving) Calories 100 Total Fat 2.0g Saturated Fat 0.0g Cholesterol 0.0mg Sodium 85mg Total Carbohydrate 19g Dietary Fiber -- Sugars -- Protein 2.0g Calcium -- Brian Hagiwara Total Time: 33 min Cook Time: 15 min Oven Temp: 350 Ingredients U.S. Metric Conversion chart 1 teaspoon(s) instant espresso-coffee powder 3/4 cup(s) all-purpose flour 1/2 cup(s) unsweetened cocoa 1/2 teaspoon(s) baking powder 1/4 teaspoon(s) salt 3 tablespoon(s) margarine or butter 3/4 cup(s) sugar 1/4 cup(s) dark corn syrup 1 teaspoon(s) vanilla extract 2 large egg whites Directions Preheat oven to 350 degrees F. Spray 8" by 8" metal baking pan with nonstick cooking spray. In cup, dissolve espresso powder in 1 teaspoon hot water; set aside. In large bowl, with wire whisk, mix flour, cocoa, baking powder, and salt. In 2-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat. With same whisk, mix in sugar, corn syrup, vanilla extract, egg whites, and espresso mixture until blended. With wooden spoon, stir sugar mixture into flour mixture just until blended (do not overmix). Pour batter into pan. Bake brownies 18 to 22 minutes, until toothpick inserted in center of pan comes out almost clean. Cool brownies in pan on wire rack at least 1 hour. When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 pieces. If brownies are difficult to cut, use knife dipped in hot water and dried. 6.York Miniatures Peppermint Patties Brownies From RealSimple Add a fresh, minty taste to classic chocolate brownies with York Miniatures Peppermint Patties. Nutritional Information (per serving) Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- Serves: 16 Edit Total Time: 2 hr Prep Time: 25 min Ingredients U.S. Metric Conversion chart 1 box(es) (19-ounce) brownie mix 16  (13.6 grams each) York Miniatures Peppermint Patties Directions Prepare brownie mix batter according to directions. Spread half the batter in an oiled 8-inch square pan. Top with York Miniatures Peppermint Patties, leaving even borders of batter. Spread the remaining batter on top; bake according to directions. Cool; cut into 16 squares.   7.Chocolate-Covered Brownie Bites From EatingWell.com Dip bite-size pieces of brownie into melted chocolate for an easy treat to satisfy your chocolate craving. Nutritional Information (per serving) Calories 38 Total Fat 2g Saturated Fat 1g Cholesterol 4mg Sodium 6mg Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein 1g Calcium -- Ken Burris Yields: 64 brownie bites Total Time: 45 min Prep Time: 15 min Ingredients U.S. Metric Conversion chart 1  8-inch-square pan chilled brownies, cut into 1-inch squares 1 cup(s) semisweet or bittersweet chocolate chips, melted (see Tips & Techniques) Directions Dip half of each brownie square in melted chocolate, then place on a baking sheet lined with parchment or wax paper. (Reheat chocolate, as needed, to keep it melted.) Refrigerate until the chocolate is set, about 30 minutes. Tips & Techniques To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted. chocolate craving. 8.Cheesecake Brownies From Country Living Kids and adults will flip over these decadent Halloween treats! Nutritional Information (per serving) Calories 348 Total Fat 21g Saturated Fat -- Cholesterol 75mg Sodium 160mg Total Carbohydrate 40g Dietary Fiber 2g Sugars -- Protein 7g Calcium -- Charles Schiller Yields: 3 dozen Cook Time: 40 min Oven Temp: 325 Ingredients U.S. Metric Conversion chart 1 1/2 cup(s) (3 sticks) butter 3/4 pound(s) bittersweet chocolate, chopped 8 large eggs 1 1/2 cup(s) dark brown sugar 2 cup(s) granulated sugar 4 teaspoon(s) vanilla extract 1 1/2 teaspoon(s) salt 2 1/4 cup(s) flour 3/4 cup(s) cocoa 1 pound(s) cream cheese, softened 2 tablespoon(s) cornstarch 1 cup(s) apricot jam 1 cup(s) pumpkin butter Directions Heat oven to 325 degrees F. Line an 18"x13" baking pan with parchment paper and lightly butter. Melt the butter and chocolate. Whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together. Stir in 3 teaspoons vanilla, salt, melted chocolate, flour, and cocoa. Pour into the prepared pan. Beat cream cheese using a mixer on medium speed until fluffy. Add the remaining 2 eggs, 1/2 cup sugar, and 1 teaspoon vanilla and the cornstarch; beat until smooth and spread over the chocolate batter. Combine jam and pumpkin butter. Drop in spoonfuls onto cream cheese and draw swirls using a knife. Bake until center tests clean, about 40 minutes. Cool and punch out shapes using Halloween-themed cutters. Reprinted with permission of Hearst Communications, Inc. More from Country Living 9.Molten Brownie Cupcakes From Delish By Quick & Simple Staff Nutritional Information (per serving) Calories 256 Total Fat 15g Saturated Fat 8g Cholesterol 126mg Sodium 194mg Total Carbohydrate 50g Dietary Fiber 0 Sugars -- Protein 4g Calcium -- Serves: 12 Edit Yields: 12 servings Total Time: 19 min Prep Time: 5 min Cook Time: 14 min Ingredients U.S. Metric Conversion chart 1/2 cup(s) (semisweet) chocolate chips 1/2 cup(s) (1 stick unsalted) butter or margarine 1/2 cup(s) (1 stick) unsalted butter or margarine 3 large eggs 3 large egg yolks 1 box(es) (22-and-1/2-oz.) brownie mix, with chocolate syrup pouch 1/2 cup(s) sprinkles, such as stars or confetti, optional Directions Preheat oven to 400�F. Grease 12 muffin cups (11/4� x 23/4�) with butter or cooking spray. In a medium microwaveable bowl, microwave chocolate chips and butter, uncovered, on high, 45 to 60 seconds, or until they melt and mixture can be stirred smooth. In large bowl, beat eggs and egg yolks with wire whisk or electric mixer until foamy. Reserve chocolate syrup pouch from brownie mix. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Fill muffin cups halfway with brownie batter; top each with 1/2 tsp. sprinkles, if desired, then finish off with remaining brownie mixture. Bake 11 to 14 minutes, or until edges are set. Do not overbake � the centers should be soft. Cool 2 minutes in pan. Loosen each cupcake with knife and invert onto heatproof tray or cookie sheet. To serve More from Delish 10.Midnight Fudge Brownies From Good Housekeeping triple-tested at the Good Housekeeping Research Institute Delicious, moist, and low-fat -- a slim 100 calories and 2 grams of fat each, compared to a regular fudge brownie with 190 calories and 11 fat grams (3 grams saturated). Serve with ice-cold skim milk for a luscious treat. Nutritional Information (per serving) Calories 100 Total Fat 2.0g Saturated Fat 0.0g Cholesterol 0.0mg Sodium 85mg Total Carbohydrate 19g Dietary Fiber -- Sugars -- Protein 2.0g Calcium -- Brian Hagiwara Total Time: 33 min Cook Time: 15 min Oven Temp: 350 Ingredients U.S. Metric Conversion chart 1 teaspoon(s) instant espresso-coffee powder 3/4 cup(s) all-purpose flour 1/2 cup(s) unsweetened cocoa 1/2 teaspoon(s) baking powder 1/4 teaspoon(s) salt 3 tablespoon(s) margarine or butter 3/4 cup(s) sugar 1/4 cup(s) dark corn syrup 1 teaspoon(s) vanilla extract 2 large egg whites Directions Preheat oven to 350 degrees F. Spray 8" by 8" metal baking pan with nonstick cooking spray. In cup, dissolve espresso powder in 1 teaspoon hot water; set aside. In large bowl, with wire whisk, mix flour, cocoa, baking powder, and salt. In 2-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat. With same whisk, mix in sugar, corn syrup, vanilla extract, egg whites, and espresso mixture until blended. With wooden spoon, stir sugar mixture into flour mixture just until blended (do not overmix). Pour batter into pan. Bake brownies 18 to 22 minutes, until toothpick inserted in center of pan comes out almost clean. Cool brownies in pan on wire rack at least 1 hour. When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 pieces. If brownies are difficult to cut, use knife dipped in hot water and dried. More from Good Housekeeping 11.Rocky Road Brownies From Martha Stewart Living Omnimedia These chocolaty treats are topped with a chewy layer of marshmallows, nuts, and even more chocolate. The kids will hardly be able to wait until the brownies are cool! Nutritional Information (per serving) Calories -- Total Fat -- Saturated Fat -- Cholesterol -- Sodium -- Total Carbohydrate -- Dietary Fiber -- Sugars -- Protein -- Calcium -- Courtesy of Martha Stewart Yields: 16 Total Time: 45 min Prep Time: 10 min Oven Temp: 350 Ingredients U.S. Metric Conversion chart 1/2 cup(s) (1 stick) unsalted butter, cut into pieces, plus more for pan 1 bag(s) (12-ounce) semisweet chocolate chips 1/2 cup(s) granulated sugar 1/2 cup(s) packed light-brown sugar 1/2 teaspoon(s) salt 2 large eggs 3/4 cup(s) all-purpose flour, spooned and leveled 1 cup(s) miniature marshmallows 1/2 cup(s) chopped nuts, such as cashews, pecans, or walnuts Directions Preheat oven to 350 degrees F. Butter an 8-inch-square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper. In a heatproof bowl set over (not in) a saucepan of simmering water, combine butter and 1 cup chocolate chips. Heat, stirring occasionally, just until melted, 3 to 5 minutes. Remove mixture from heat; stir in sugars and salt, then eggs, and finally flour, stirring just until combined. Spread batter evenly in prepared pan. Bake until a toothpick inserted in center comes out with moist crumbs attached, 30 to 35 minutes. Remove from oven, and sprinkle with remaining chocolate chips, then marshmallows and nuts. Bake until chocolate is shiny and marshmallows are puffed, about 5 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares. More from Martha Stewart Living Omnimedia 12.Chocolate Brownie Biscotti From Good Housekeeping triple-tested at the Good Housekeeping Research Institute Editorial Assistant Patricia Ambrosini's aunt baked enough biscotti for the entire family to enjoy throughout the holidays. Beyond dessert, these crunchy cookies would pop up in the morning alongside a cup of her Irish mother's coffee or in the afternoon atop her Italian father's cappuccino. Nutritional Information (per serving) Calories 135 Total Fat 7g Saturated Fat 3g Cholesterol 25mg Sodium 105mg Total Carbohydrate 17g Dietary Fiber 2g Sugars -- Protein 3g Calcium -- Rita Maas Yields: 3 dozen cookies Prep Time: 45 min Cook Time: 50 min Ingredients U.S. Metric Conversion chart 2 1/2 cup(s) all-purpose flour 1 1/3 cup(s) sugar 3/4 cup(s) unsweetened cocoa 2 teaspoon(s) baking powder 1/2 teaspoon(s) baking soda 1/2 teaspoon(s) salt 1/2 cup(s) (1 stick) butter or margarine, melted 3 large eggs 2 teaspoon(s) vanilla extract 1 cup(s) almonds, toasted and coarsely chopped 4 ounce(s) semisweet chocolate, coarsely chopped Directions Preheat oven to 325° F. In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt. In large bowl, with mixer at medium speed, beat butter, eggs, and vanilla until mixed. Reduce speed to low; gradually add flour mixture and beat just until blended. With hand, knead in almonds and chocolate until combined. Divide dough in half. On ungreased large cookie sheet, shape each half into 12" by 3" log, about 3 inches apart. Bake logs 30 minutes. Cool logs on cookie sheet on wire rack 15 minutes. Place logs on cutting board. With serrated knife, cut each log crosswise into 1/2-inch-thick diagonal slices. With long metal spatula, place slices, top side up, 1/4 inch apart, on same cookie sheet. Bake slices 20 minutes to allow biscotti to dry out. Cool biscotti completely on cookie sheet on wire rack. (Biscotti will harden as they cool.) Store biscotti in tightly covered container at room temperature up to 2 weeks, or in freezer up to 6 months. More from Good Housekeeping